Provencal pasta salad

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 288, total fat 13 G., saturated fats 2 G., proteins 7 G., carbohydrates 36 G., fiber 4 G., cholesterol 0 mg, sodium 370 mg, sugar 3 G.

This pasta salad with artichokes, roasted bell peppers, tomatoes, and olives is straight out of a small French bistro. Stock your pantry with canned vegetables, and you can make this dish any time of year, enjoying its summer flavors.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/3 cup olive oil
2 tablespoons red wine vinegar
1 small shallot, chopped
220 g ziti pasta (tubes)
1 cup canned artichoke hearts, patted dry and thinly sliced
0.5 cups thinly sliced fresh basil
1/2 cup canned roasted sweet peppers, patted dry and thinly sliced
1/4 cup pitted Kalamata olives, quartered
2 medium tomatoes, cut into pieces

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pasta ziti, Kalamata olives, sweet pepper, Artichokes, tomatoes, wine vinegar, basil

Cooking the dish according to the recipe:

Bring a large saucepan of salted water to a boil. In a large bowl, combine the olive oil, vinegar, shallot, 1/2 teaspoon of salt, and a few grinds of black pepper.
Add the pasta to boiling water and cook according to package directions. Drain and rinse the pasta under cold water to cool; add to the bowl with the dressing.

Add the artichokes, basil, roasted peppers, olives, and tomatoes to the same bowl and toss. Season with salt and pepper to taste. The pasta salad is best served immediately.

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